Steelhead Trout

It looks like a Salmon but tastes like a synthesis of Trout and Salmon. Elegant flavor profile- delicate but subtly rich and the skin crispens up nicely creating an interesting texture contrast. You can bake, broil, steam, or poach, but my preference is to pan-sear. The skin is delicious, especially when made crispy in a hot pan.

First, thaw the fish. You can let it thaw slowly in the fridge overnight, or float the frozen package in room-temperature water for 30-45 minutes, depending on the thickness of the fillet.

Then remove the fish from its vacuum seal by running the knife tip along the perimeter of the fillet. Remove from containment and pat dry with paper towels. 

To cook, I prefer a non-stick pan, and that pan needs to be very hot. Avocado oil is best for high temperatures.

Another tip- keep a small brush handy for dispersing the fat. You pour a little oil into the pan and spread it over the bottom. If it’s a non-stick surface, it requires very little fat, and that’s a bonus if you’re counting calories. If you’re using a non-stick spray, no disbursement is necessary.

Season the fish with a bit of salt and pepper, then lay it in the hot pan. If you don’t hear a sizzle, the pan isn’t hot enough.

Cook the skin side down, letting it crisp and brown for about 2 minutes 

IMPORTANT NOTE - The skin will retract in response to the hot pan, causing the fillet to curl and rise. If you score the skin beforehand or gently press down with a spatula, your fillet will remain flat. You’ll figure it out. Nothing to stress about. Play with it 👨‍🍳😊

Then flip and brown another 2 min. Turn off the heat and let the fish finish cooking in the hot pan for another minute. Total time in the pan is 4-5 minutes.

These times are just a guide- you do you!

When finished- serve immediately!

If you have questions - never hesitate to text me at 908-415-0252.

Also noteworthy. This Steelhead Trout is part of my expanding line of fresh/frozen fish. I select the fillets in their pristine fresh state from a premium fish market- then vacuum-seal and freeze them the same day. This procedure guarantees a level of frozen quality not seen in the general marketplace- it’s not even close!

The Steelhead Trout joins the Icelandic Cod, Lemon Sole, American Snapper, New Zealand Pink Snapper, Bronzini, and the Atlantic Salmon—super exciting stuff. Bon Appétit!👨‍🍳😊